“Wonderful directions for preparing eggplant if you've never done it before. The eggplant is layered in a large pan with marinara sauce, mozzarella, ricotta and Parmesan cheese. This it 's baked until the cheese topping is golden.”

Reviewer:

Thanks Karen for this wonderful recipe. For the sauce I used the recipe "Best Marinara Sauce Yet," that I found in the pasta section. A bit more work, but well worth the effort. Also one of the things that I liked about this recipe was that it did not use bread crumbs on the eggplant. So very fresh and delicious!

Reviewer:

Wonderful recipe!!!! I have never made anything like this before and I was thrilled how well it turned out. I am definitely placing this recipe in my "Family Recipe Box". Thank you, Karen, for sharing your recipe.

Reviewer:

We loved it!! We put italian bread crumbs on it before we fried
it and it turned out wonderful! We made two dishes,
one with the tomato sauce and another with
olive oil and garlic. Both were excellent!!!

Reviewer:

This was the best eggplant parmesan I have ever eaten. The egg added to the cheeses gives it a very light texture. I use 'Five Brothers' toasted garlic and onion spaghetti sauce. I also used Italian seasoned bread crumbs on the eggplant slices before frying them. Most excellent!!!!

Reviewer:

This is the best eggplant parmesan recipe I've ever followed. I used Five Brothers Mushroom and Garlic sauce - yummy! I sliced the eggplant approximately 1/4" - 1/2" thick, but next time I think I will cut the slices in half -- makes it easier to serve that way. The ricotta was great, but if you're not a big cheese lover, you may find it a bit too heavy. Also, I think next time I will mix a little bit of sauce in with the cheese mixture to make speading easier. I like my eggplant piled high, so I used a 8"x8" baking dish. Overall, it's a great recipe!